Lasagna for a crowd

Lasagna for a crowd + (an extra for a friend) by Anne Tisbert 

This weekend I was craving Lasagna and thought to myself how can I make this using all the vegetables we have at the farm stand. A tastier combo. Everyone raved, so here it is. You can begin this several days ahead, in stages, or all at once. It seems I am always interrupted or should I say, I tend to under estimate the time it takes to do things. Although, It went together very well in several stages over a few days.

Ingredients:

• 1 package of Lasagna noodles (cooked. drained and cooled) 
• 1 lb of fresh ground pork or sausage (cooked til browned, scrambled and drained on paper towel) 
• 4 -QT jars favorite spaghetti sauce (I used Paul Newmans Organic w/spinach and cheese) 
• 4 teaspoons extra-virgin olive oil 
• 4 small onions chopped 
• 2 large peppers chopped (I used 8 mini purple peppers) 
• 3 cloves of garlic minced 
• 1 Tablespoon of oregano 
• 3 medium - Zucchini (Italian Romanesco ) sliced 1/4-1/2" thick 
• 1 bunch of red Swiss Chard(leaves only) or Spinach leaves 
• 3/4 cup of cherry or 1/4" sliced 2 - tomatoes 

Filling - (Mix the following all together and set aside or refrigerate until ready to assemble)

• 2 - 32oz containers of Ricotta Cheese (some people like to use cottage cheese for lower calories) 
• 4 eggs (scrambled) 
• 1 1/2 - 8oz packages of shredded cheese (any kind you like, I had a mixed blend. Save last 1/2 for toppings) 
• 1/4 cup of dried parsley 
• 1 teaspoon salt 
• 1 teaspoon black pepper 

Topping

• 4oz shredded cheese (Mozzarella makes a nice topping too!) 

 Preparation: 

Cook pasta (slightly under cooked or al dente), drain and set aside (or put in a baggie in fridge) until ready to assemble. 

Brown ground pork, into scrambled pieces and add 1 clove of minced garlic, drain on paper towel. Also can be put aside (or refrigerate) until later. 

In a large deep skillet warm olive oil, add peppers and onion, cook until onion is clear and peppers are limp, then add 1 cloves of garlic stir in just until fragrant. Add sliced zucchini and sauté until slightly cooked. Remove zucchini and set aside (or refrigerate until ready to assemble).  Turn off pepper, onions, garlic mix or set aside (or refrigerate until ready). 

Heat homemade or jar Spaghetti sauce, add pepper, onion, garlic mixture. Add cooked pork, and continue to heat on medium until it bubbles, even when stirred. Turn off heat and add oregano. Stir again. Set Aside. 

In a separate Large bowl, make filling by Mixing all the cheeses, eggs. Then rub the herbs in your hands as you add them to the filling until all ingredients are well blended. You are now finally ready to begin to assemble the lasagna. Get all your layers in order.

Assembly: 

I use an enameled roasting pan 8 1/2" by 15", 2 3/4"deep, and also a standard bread loaf pan and fill both at the same time, so I can freeze one for later. Laddle the meat sauce thinly to just cover bottom of pans. Next add a layer of lasagna noodles to cover all the sauce. Use the longest pieces first and then cut pieces to completely cover the sauce layer. Next Dollop Filling (rubber spatula) over all the noodles and then lightly spread filling into a 1/2 " thick layer. Then add another layer of noodles. Next add a thin layer of meat sauce covered with a layer of spinach or chard leaves. Next another layer of noodles. Next Dollop a thinner layer of cheese filling and spread only 1/4" thick. Another layer of noodles. Next a layer of meat sauce. Then a layer of zucchini slices and a layer of cherry tomatoes in between zukes or add another layer of large tomato slices on top. Then add a thin layer of meat sauce if more is still remaining. (If meat sauce is hot when layering, then, top with shredded cheese. If assembling cold, cook 40 minutes before adding cheese topping.) 

Bake at 375° for 30 minutes. Insert butter knife in center to test for hotness in lower cheese layers before removing from oven. Should be bubbling around sides too. Cut into large squares with a serrated knife and serve hot. Take uncooked lasagna pan of choice and cover with plastic wrap (xtra long so you will remember to remove plastic before baking) and also cover it with foil, FREEZE or deliver it to a friend. 

 Add a salad and crusty bread to complete your meal. Enjoy!

Watermelon and Salad

adapted from The Wave @ Disney's Contemporary Resort
Serves 4

6 ounces baby lettuce leaves and chard leaves mixed (remove ribs) 

8 ounces feta cheese, crumbled 

20 pitted kalamata olives 

1/3 cup candied pecans 

2 tablespoons white vinegar 

1/4 cup extra-virgin olive oil 

8 (4-inch) wedges watermelon 

6 teaspoons aged balsamic vinegar, divided

Combine lettuce mix, feta cheese, olives, and candied pecans in a large bowl. Whisk together white vinegar and oil in a medium bowl. Add half of vinaigrette to lettuce mixture. Gently toss, slowly adding more vinaigrette until mixture is coated. Place 2 wedges of watermelon on each plate; evenly drizzle each with 1 1/2 teaspoons aged balsamic vinegar. Evenly distribute lettuce mixture over watermelon wedges; serve immediately.

Hot Beet Salad with Greens and Feta

by Anne Tisbert

Ingredients

• 1 bunch beets with greens 
• 6 slices bacon - cooked & chopped 
• 1 bunch of Red Swiss chard - leaves and stems chopped 
• 3/4 cup crumbled feta cheese 

Directions

Remove leaves from fresh beets leaving 1/2 inch stem attached to beets and set leaves aside. Put pre-scrubbed beets -do not pierce, in a saucepan, cover with water; boil. Cover and simmer until fork tender (check after 30 minutes). 

Put Beet stems and greens and Swiss Chard stems and greens into a sink filled with cold water. Soak 5 minutes & Rinse sand off well, Drain. When beets are ready, slip skins and mini stems off under cold running water (never peel beets raw, way too much work and messy!) 

Meanwhile, cook bacon and set aside. Reserve bacon drippings in the skillet. Roughly chop the bacon and set aside. Add the chopped stems of the beet greens and swiss chard stems to the reserved bacon drippings; cover the skillet and cook until tender 5 minutes. Stir in all the greens (beet and swiss chard) and the chopped beets, stir and cook 5 minutes more. Stir and add the chopped bacon. Sprinkle the feta cheese over the mixture; stir twice and Serve, while hot.

Swiss Chard Bake

Printed from COOKS.COM

• 1 1/2 lb. Swiss chard 
• 1/2 onion, minced 
• 2 tbsp. butter 
• 4 eggs, well beaten 
• 1 c. buttermilk 
• 2 tbsp. flour 
• 1/2 tsp. salt 
• Few drops of pepper sauce 
• 1 pkg. shredded cheddar cheese 

Wash and peel stems from chard and drop in boiling water. Cook about 3 minutes before adding the leaves. Cook another 3 minutes. Remove from water and cut into pieces. 

Cook onion in butter a few minutes. Then add the Swiss chard to skillet with onion and butter stirring constantly to the flavor of onion and butter. Set aside.

Beat eggs, add buttermilk, flour and salt and pepper. Mix well together. Combine cheese. In greased casserole place a layer of chard and a layer of cheese until all in dish. Cover with egg mixture. Bake for 30 minutes at 350 degrees.

Kale Sauté

 (Serves 6)

12 oz kale
Olive Oil

1 Clove of Garlic 

Several Seasonal vegetables

Rinse & Pat dry Kale; tear leaves into about 1-inch pieces, discarding tough ribs and veins. 

Put Olive oil and Sliced Garlic into deep Frying Pan. Cook on low until the garlic smells fragrant.  Add Kale and cook 5 minutes. 

Add other vegetables like, onions, peppers, Swiss chard, Summer squash, and drizzle more olive oil over all to keep from sticking to pan. Cook for 15 minutes together. If using green beans add them during the last 5 minutes to keep crisp and colorful. 

Serve over pasta or with grilled chicken or with grilled pork kabobs for a complete meal.

Spinach Squares

• 4oz butter - melted
• 3 eggs - lightly beaten
• 1 Cup Flour
• 1 Cup Milk
• 1 teasp baking powder
• 1 lb of grated cheese (Monterey Jack or Cheddar)
• 4 cups Fresh washed and drained and chopped spinach (or Swiss Chard)

Melt butter and use to coat bottom and sides of 9x14" pan. Mix eggs, milk, flour, and baking powder. Add grated cheese and spinach. Cuisinart or mix in a very deep bowl. Pour into baking pan. Bake at 350 degrees for 30 minutes. Makes a dozen very large squares that freeze well.

Grilled Rainbow Chard with Fava Beans and Oregano

The stems of Swiss Chard get short shrift too often. Beautiful rainbow chard stems deserve a dish all their own. Blanched to remove toughness, then grilled -- yes we like our chard charred -- their earthiness is a natural complement to meaty fava beans.

Fava Beans are worth the work!

Shuck the beans and discard the pods. Blanch beans in boiling salted water (2 TB salt to 4 quarts water) for 10 minutes. Drain, ice, and rinse. Peel off the outer skin for bright green ready-to-eat beans. Serve hot with butter, salt and pepper or add to stir fry, tossed salad, or cold bean salad.

Ingredients

2 bunches rainbow Swiss chard, stems and center ribs cut out (reserve leaves for another use)
1 cup prepared fava beans
olive oil
1 small garlic clove, thinly sliced
2 teaspoons chopped oregano
1 teaspoon fresh lemon juice

Preparation

Halve each chard stem crosswise and blanch in a large pot of boiling salted water until just barely tender, 3 to 5 minutes depending on thickness. Reserve the cooking water. Cool stems in an ice bath then transfer to a bowl or plate.

Prepare grill for direct-heat cooking over medium-hot charcoal or medium heat gas. Oil the grill rack. Cook covered only if using gas.

Toss chard stems with 1 tablespoon oil and 1/4 teaspoon each of salt and pepper. Grill stems, turning occasionally, until tender and lightly charred, about 7 minutes. Cut into 1" lengths.

Saute garlic in 1/2 tablespoon oil over medium heat, stirring, until just pale golden. Add oregano, beans and chard. Cook, stirring, 1 minute. Transfer to a serving dish and stir in lemon juice, salt and pepper to taste.

Yield: 4 side dish servings. Note: Chard and beans can be prepared a day ahead; chill them in separate containers.